Carrot/ivy gourds chopped in 1 inch strips
1 tsp oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 pinch of asafetida
1 tsp red chilli powder
1 tbsp Lemon juice
1. Take carrot/ivy gourd in a large bowl, add lemon juice and salt to it. add red chilli powder to it. Keep it aside for 5 mins
2. Meanwhile heat oil in a pan, add mustard seeds, asafetida, fenugreek seeds.
3. Pour it over the pickles.
Can be eaten instantly with rotis, chapattis and rice.